Chicken and Fruit Stew
(Tapado de Pollo)

Ingredients

• 1/3 cup unsifted all-purpose flour
• 1/4 teaspoon pepper
• 3 pounds chicken pieces
• 2 tablespoons vegetable oil
• 1 medium onion, sliced
• 1 medium jicama, peeled and cubed (about 1 cup)
• 1 (8 ounce) can juice-pack pineapple slices, drained, reserving liquid
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 4 teaspoons instant chicken bouillon or 4 chicken flavor bouillon cubes
• 1 tablespoon brown sugar
• 1/4 teaspoon ground cinnamon
• 1 unripened banana, unpeeled
• 1 pound zucchini, cut into 1/2 inch slices
• 1 firm pear, peeled, cored and sliced

Instructions

1. In a plastic bag, combine flour and pepper. Add chicken, a few pieces at a time; shake to coat.
2. In a large kettle or Dutch oven, brown chicken in oil; pour off fat. Add onion and jicama.
3. In a medium bowl, combine reserved pineapple juice, tomatoes, bouillon, sugar and cinnamon; pour over chicken. Cover; simmer for 35 minutes.
4. Cut unpeeled banana into 8 pieces. Stir banana, pineapple slices, zucchini and pear into chicken mixture. Cover; simmer for 10 minutes.
5. Remove peel from banana before serving.
6. Refrigerate leftovers.